Process of stabilizing cereal beverages



Patented June 24,1930

UNITED STATES PATENT ol-"rlcs DONATO COZZOLINO, 0] LOS ANGELES, CALIFORNIA PROCESS OI STABILIZING OEREAL BEVERAGES No Drawing. Application filed July 16,

peratures, but which do render the beverage turbid when chilled to a low temperature following Pasteurization or before serving. Lactic acid, pe sin, and tannin and sulphurous acid have been employed but only with partial success. The tannin and sulphurous acid process is unsatisfactory, first, because the sulphurous acid prevents the tannin from acting by holding the albuminoids in solution at ordinary temperatures only, and second because the sulphurous acid lends to the beverage a sulphurous odor which is objectionable. Beverages treated by any of the previous processes are not wholly clear, and as a consequence these processes are being abandoned.

It is a purpose of my invention to provide a process of treating cereal beverages by which the removal of the undersirable albuminoids therefrom is eflected with such a degree of thoroughness as to positively prevent turbidity under varying temperatures and particularly when chilled and to in nowise affect the flavor or color of the beverage.

These results are obtained through the use of a solution of tannic acid in which a suitable siliceous clay, such as kaolin, Spanish earth, infusorial earth, or kieselguhr is diluted and the whole mixture with the cereal beverage to be treated. The action of tannin on gelatinous bodies is well known, but when used alone it does not reach the nitrogenous substances or undesirable albuminoids contained in the cereal beverages. However, with the addition to the tannin of a siliceous clay, I find that the lactic, carbonic, succinic, and other acids contained in the beverage act on the siliceous clay so that the latter releases 50 the albuminoids from solution whereby they produce a change in color and taste when paserage with from one to three parts of tannin 1927. Serial 170. 206,889.

are free to adhere to the'minute particlesof clay forming countless and infinitesimal spheres of 'albuminous hydrate of silica. This fact can be verified by adding a small amount of kaolin to the beverage, and upon '6 collecting the resultant precipitate its analysis reveals a gelatinous compound which, when treated with tannin, curdles rapidly.

' In the practice of my process I proceed as follows. 13 After violent fermentation or dealcoholiQ zation of the cereal beverage, I'introduce into the mass a stabilizing solution of from one to three parts of tannin and from two to six parts of siliceous clay into each fifty thousand parts of cereal beverage. The whole is mixed by stirring until the solution is evenly distributed throughout the liquid when the bevera e is allowed to rest for a period of about ve days, which is sufiicient to permit adherence of the albuminoids to the clay par- 0 ticles so that the resultant precipitate can be removed b filtering. Thus the undesirable albuminoi s are completely removed and the beverage rendered immune to turbidity at any temperature and particularly when chilled, as well as any change in color or taste even when subjected to the subsequentbrewmg operations. Y

Although I have herein ascribed only one process of stabilizing cereal beverages, it is to understood that various changes and modifications may be made herein without departing from the spirit of the invention and the spirit and scope of the appended claims.

Iclaim:

1. process of stabilizing cereal beverages containing less than 0.5% by volume of alcohol, which consists in treating the beverage at any stage of the brewing process with tannin and a siliceous clay to precipitate the undesirable. albuminoids which render the finished beverage turbid when chilled and turized and removing the precipitate.

2. A process of stabilizing cereal beverages containing less than 0.5% by volume of a cohol, which consists in treating the bevand from two to six parts of siliceous clay to each fifty thousand rts of the beverage to precipitate the un esirable albuminoids WhlCh render the beverage turbid when chilled and produce a change of color and taste when pasteurized, and. removing the precipitate.

DONATO 'COZZOLINO. 

